This fun twist on lasagna uses ravioli.
Oxmoor House MAY 2008
Combine first 4 ingredients in a bowl.
Spread 1/2 cup enchilada sauce in a lightly greased 11" x 7" baking dish. Arrange half of ravioli over sauce. Top with half of black bean mixture, 1 cup turkey, 1/4 cup green onions, and 1/2 cup enchilada sauce. Repeat layers. Pour remaining sauce over top; sprinkle with cheese.
Bake, uncovered, at 400° for 28 minutes or until thoroughly heated and lightly browned. Let stand 15 minutes before serving.
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